line cook

banquet server

restaurant manager

host/hostess

bartender

Specialty Restaurants

What is the best part of working at the company?
Able to be creative, work with quality ingredients, make beautiful food.

What is the most stressful part about working at the company?
Management is awful, toxic work environment, lots of employees do not share the work ethic and are not on the same page about working clean, organized, labeling items or keep stations properly stocked. Lots of gossip and talking behind each other's backs. No development and interest in employees unless you are licking the managements boot heels. 

What is the work environment and culture like at the company?
Very toxic they claim to be a family and to exemplify certain values which is not true at all. 

What is a typical day like for you at the company?
You come into work your section, find it poorly stocked, dirty, multiple items cooked improperly or using the wrong ingredients so you have an hour or 2 to get ready for service when you find iut someone called out and now you will be working two stations. Then the servers seat the whole restaraunt at once and forget to tell you there is a large party of 25 right at opening and noe you are scrambling to be prepared for that whilr a banquet is also going on in the back of the kitchen and you have to figure out a way to utilize what little space you have to prep your missing items for the kitchen. The supervisor is goofing off in the back and the only help offered is to tell you what you are missing and if youre working on it. You try to vent about this to another manager and you are written up for insubordination.

I managed all servers and bussers, and all front of house employees, I scheduled to conform to level of buissness, I expedited to help with saving our food cost. since I was romoted within SRC , I took a lot from each manager I worked for over the years and incorporated these lesssons I learned into my own management stle. I belive I learned from many of the best. My coworkers were very close to me. I know this was a kob but I felt like we wewrre family I know everyone from the president of SRc to my dishwashers I am very approachable. The most enjoyable part of my job was the relationships I developed with my customers, and employees. Customer service putting a smile on A clients face changing a guests experience is what drives me. The hardest part of the job seperating my heart , for example I have an employee who was with us 12 years and when we cut everones hours her health insurance was in danger of being taken away I did what I could to schedule so woul not lose thsi . This was not a buissness decision I made the decision based off her age work skills, tenure. I cannot think with my heart I must think with the company in mind . I by no way gave her favortism , however this was A tough decision one I did not like .

I enjoyed my time at Templeton Landing and gained valuable life experience by working there. Management was a bit unorganized and I believe this is mostly because the turnover rate is so high. The downside of working at this restaurant is it is seasonal. Working there for the past three summers, each summer someone new steps in. It is hard to find a consistent way of managing that works for the restaurant because new people take over each year. My co-workers were great to work with. The atmosphere was fun and vibrant. With canal side growing, so did the Templeton crowd. The hardest part of the job was dealing with the large number of guests because the restaurant simply could not hold everyone. The most enjoyable part was seeing people have such a great time. What I miss the most is the many customers I got to know personally and would come back and ask for me. I love getting to know people and that is what helps make the job that much more enjoyable!

My over-all review of Templenton Landing is based on my experiences. this is my opinion.  My typical day of work divulged in a lot of prepping hands on work. like polishing dishes, folding napkins, applying table clothes, a lot of detail orientated work. This job has taught me how to work with a team, how to talk one on one with photographers, wedding planers, brides, families and event host. this job also taught me how to manage time, work by a changing schedule, handle foods and transport it safely. Gave me the knowledge on different types of fine wines, craft beers and mixed drinks. the work place culture of this establishment was wonderful! dressed up collaborating teams. The managers where not afraid to jump in and be hands on which they displayed that on a daily basis. Everyone was friendly happy and upbeat about the job and the working environment.
the hardest part of the job was leaving! We had to stay until everything was cleaned up and accounted for after a honest day of work! this was extensive work.  The most enjoyable part of the job was the job itself!

Servers canNOT do their job properly because there is NO support staff. NO BUSSERS. Yet management keeps asking for a five star type of service. SERVERS DO EVERYTHING!!! Water/bread/coffee/drInks PLUS clear and reset tables. And management expect fine dining service. Guest complaints all the time and they are right. CUSTOMERS ARE BEING RIPPED OFF. They pay high prices for poor service. Servers do heir best but cannot keep up with it all. Place is huge. Servers walk and walk and walk endlessly. Looking for glasses plates silverware etc in the middle of service. 
Bar drinks take forever. Management is trying to save $$$ by NOT hiring enough staff. What they get is BAD REVIEWS. Well deserved. If they do not get their act together their bad reputation will spread like wildfire. 
Not a good thing for their location in the Verdugo mountains!!!
Long story short EXTREMELY STRESSFUL working conditions lots and lots of footsteps for very little to $how for at the end of the day. Plus a low class clientele. NOT WORTH IT!!!

I have grown within the company and learned a lot from my direct boss, upper management, regional managers and executive chefs. I enjoy working for a company that is growing and continuing to expand with new locations, remodels and on-trend concepts. I have made great friends personally and professionally with my colleagues at the Support Center and the restaurants.  

The marketing team takes on more than just your traditional marketing and you get to be exposed to a lot of different aspects of the business. If you are interested in taking on more, leaders will involve you and want you to succeed.

Skills to succeed: confidence, self-motivated, passionate about food and beverage, teamwork, hard working, creative, quick learner 

Often times, due dates have a quick turn around time so accuracy and efficiency is needed. 



What is the best part of working at the company?
Receiving CONSISTENT Overtime Pay

What is the most stressful part about working at the company?
Being the Only One on the Line Consistently with continual excuses for lack of staffing & required to do the work of 6-8pple during rush when its only you.

What is the work environment and culture like at the company?
The management style, Staffing level, prep and absolutelty everything all combined can be classified as lack of management accountability 'pass the buck' and "fake it till you make it"

What is a typical day like for you at the company?
Come in to NO SUPPLIES, NO PREP, the Kitchen a Disaster, A list of things to get done that previous shift was supposed to do, and being reminded 'this is what cooks do, we make something out of nothing & make things happen when we dont have what we need to make it happen. And take accountability for it when its not done'.

What is the best part of working at the company?
The view is the best part of work here.

What is the most stressful part about working at the company?
Management that consistently sets up staff for failure by understaffing.  Management clearly shows favoritism in assigning sections and parties.  Management doesn’t allow for 10 minute breaks.  And as the company is so cheap and focused on profit, they have lost their vision in hospitality-guests and staff suffer as a result.  If there were any prestige working for specialty restaurants, management and ownership are clearly intent on destroying it and the companies reputation.  

What is the work environment and culture like at the company?
Hostile.  Competitive.  No recognition offered for satisfactory work.  No breaks given.  

What is a typical day like for you at the company?
Stressful, interesting, emotionally and physically draining.

There’s not training for any position. You basically have to bring your knowledge to the table. The reason for this is because the door is always revolving here. They either let go of the person in that position too early or they just quit and no one really knows what’s going on. Accounting is a mess. Like another review mentioned they are constantly looking for a new CFO. You are expected to wear many hats at Specialty Restaurants Corporation. They say ‘we are family’ but that is only for the ‘in group’. Politics at SRC is at the highest level. You’re either in or you’re out. All jobs have a deadline but here, they expect you to have everything done within unreasonable time. One thing, all technology is outsourced so don’t expect things to be done quickly. Small HR and expect everything coming from HR be slow.  You basically have to be a on overachiever to survive here. Or just know how to kiss up. 

This place feels like Disneyland in the way that all they care about is collecting as much money as possible! Employees have no benefits. Management here is comedy. They are unprofessional and can’t even keep up with the standard. They will exhaust you on the job for $17/hr. Communication between them is terrible. They love pointing fingers rather than constructive correction because these managers cannot stand owning up to their own mistakes yet they expect you to know who they are and what they do. Orange Hill produces so much money & yet they are soo cheap here. It’s hilarious how they’ll tell you they offer employee lunches sometimes which will be Nutella and bread… this is the cheapest hospitality location I’ve ever worked for! Employee parking is terrible and not always safe. Can’t forget to mention you do not get breaks here which is crazyy! 

Top Job Titles	Average Salary
Line cook 127 salaries reported	$21.44 per hour
Banquet server 53 salaries reported	$21.36 per hour
Restaurant manager 59 salaries reported	$85,177 per year
Host/hostess 76 salaries reported	$18.63 per hour
Bartender 63 salaries reported	$20.56 per hour

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